15 mins 
1 A classic Indian vegetable curry with rich spices and flavors. A daily go to nutritious curry that goes best with chapati or steamed rice.
Nutrition Information per serve
-
Energy88.6 kcal
-
Carbohydrate8.8 gm
-
Protein0.6 gm
-
Total Fat4.7 gm
-
Total Fiber3.0 gm
- Ingredients
- Steps to Prepare
1/4 Diced Cup(42.0 gm) Potato
1/4 Chopped Cup(29.0 gm) Brinjal
2.0 Chopped Tbsp(25.0 gm) Tomato
2.0 Chopped Tbsp(16.0 gm) Onion
1.0 Powder Tsp(0.71 gm) Peanuts
1/4 Chopped Tsp(0.23 gm) Coriander Leaves
1/4 Tsp(1.0 gm) Ginger Garlic Paste
2.0 Number(0.22 gm) Kadi Patta
1/4 Tsp(0.93 gm) Rai
1/4 Tsp(0.59 gm) Jeera
1/4 Powder Tsp(0.54 gm) Red Chilly
1/4 Tsp(0.53 gm) Dry Mango Powder
1/4 Powder Tsp(0.75 gm) Black Pepper
1/4 Tsp(0.6 gm) Haldi
1/2 Tsp(2.0 gm) Salt
2.0 Tsp(5.0 ml) Oil
50.0 Ml(50.0 ml) Water
In a pan add 1.5 tsp oil, 1/4 tsp rai, 1/4 tsp jeera, 1/4 tsp ginger garlic paste and saute well.
Add 2 tbsp chopped onion, 2 tbsp chopped tomato and saute well.
Add 1/4 cup diced brinjal, 1/4 tsp salt, 1/4 tsp haldi, 1/4 tsp red chilly powder, 1/4 tsp dry mango powder, 1/4 tsp black pepper
powder, 4 kadi pata, saute and add water to cook.
Close with lid and allow to cook.
Add 1/4 cup boiled diced potato and saute.
Add 1/4 tsp chopped coriander leaves.
Add water and 1 tsp groundnut powder.
Mix well and cover with lid till cooked.
Add 1/4 tsp salt and mix well.
Serve hot with chapatti.
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